A budget is as critical to a restaurateur as a lighthouse is to a sailor. Both can be the key element between you surviving or dying during rocky times.
We get it. Operational budgets can seem like a total beast if you don’t know where to start. However, they do not have to be complicated! Through giving yourself specific monetary goals and targeted costs, you provide your business with possibilities of infinite growth. You give yourself the ability to make room for bonuses and raises when your team members are deserving.They see a clear path to promotions and upward mobility that can be reached through their continuous efforts to back your dream when they feel that you have their backs.
Tune in to this digital panel to hear Ryan Rose, Executive Chef of Zocalo Restaurants in California and David Miller, Owner of Kickin Chicken Restaurants in South Carolina as they discuss their best practices behind the hows, whys, and whens of budgeting & incentive planning for their restaurants!